Brewing Weizen beer

[brewareyou]

Hi there guys,

We are relatively new to brewing and have done a couple of PA's but are thinking of trying something different. Does anyone have a cracking Weizen recipe or have any general tips on brewing Weizen?

The recipe (which was found on here) we are going to be using as a guideline includes:

23.5L brew

Wheat malt 3.5kg
Munich malt Type 1 1.5kg
Munich malt Type 2 300g

Hallertauer Hersbrucker 60mins 30g
Hallertauer Mittelfrüher 60mins 30g
Hallertauer Hersbrucker 5mins 15g
Hallertauer Mittelfrüher 5mins 15g

using White Labs WLP300 yeast

I heard to mash for 2 hours, is this right? Also, at what temp should it be fermented at?

Any tips or guidance would be great!

Cheers.

[simco999]

Might be a tad high on Wheat - usually aim for 60% wheat max - 40% malt.

Hopping looks ok - I prefer a bit less bittering hops.

Its all good - try it. Write down what you use and tweak next time.

WLP 300 is da business.

Go for it.

My latest and greatest is here.
http://jimsbeerkit.co.uk/forum/viewtopi ... 91#p462091

[brewareyou]

Nice one Sim,

We will bare that in mind, thanks for your help. Which hop is the bittering hop?

Also, what is the deal with this white labs yeast? We are yet to use a liquid yeast. Is there a precise method involved?

And yeah at what temp would you pitch the yeast, and what temp to ferment?

Cheers, your help is much appreciated!

[mysterio]

Ferment around 17 - 18 with that yeast.

Best to make a small starter for the yeast too, boil up 100g of dry malt extract with 1L of water, cool to room temp, put in a sanitary container, add the yeast, shake it up, allow it to get active then pitch that into the main beer.

[simco999]

Ferment around 17 - 18 with that yeast.

Best to make a small starter for the yeast too, boil up 100g of dry malt extract with 1L of water, cool to room temp, put in a sanitary container, add the yeast, shake it up, allow it to get active then pitch that into the main beer.

+1

The bittering hops are the ones you add early in the boil - e.g. 60 mins

Aroma hops are added near the end of the boil - its all down to personal taste - i'm not keen on big bitter.

Go for for what you think - I'm still learning. You'll know what you like after a few.

I'm sure someone will suggest something else.

[brewareyou]

Cheers mysterio for the advice on the yeast, this will be a great help!

With regards to the bittering hops Sim, I thought you were referring to the hops themselves in terms of bitterness rather than at what period you you add them. Would you add them for half hour rather than and hour then, or just less?

Really liking the speedy input guys!

Nice one.

[simco999]

No - same time 60 mins just less 40g rather than 60 g

IMHO

[Scotty]

Personally I would go with once single addition of bittering hops at 60 minutes as I would want the banana and clove flavours from the WLP300 yeast to shine through, it's all personal taste though.

This was my first attempt at a Weizen and it turned out to be a cracker, the lads loved it including the ones who didn't normally like wheat beers....

viewtopic.php?f=24&t=42035&p=444839&hil ... hn#p444839

[ncmcdonald]

Might be a tad high on Wheat - usually aim for 60% wheat max - 40% malt.

I agree with this. You want to balance out the ratio of wheat to barley so you have enough enzymes for proper conversion.

Other than that looks good!

[dave-o]

I think that percentage of wheat will be fine, but if this is your first wiezen, probably best to go with something more "normal" before going too far off the beaten track.

[awalker]

I think that percentage of wheat will be fine, but if this is your first wiezen, probably best to go with something more "normal" before going too far off the beaten track.

I agree with dave-o, the ratio will be fine. My usual ratio is 80% wheat and 20% pilsner malt.
You just need a longer mash, and raise the temp of the mash bed when you sparge and it will be fine.

However if your mash tun is not that great at filtering it could take you hours to mash out, due to a stuck mash.
So go "normal" and build up, I started with 50/50% and worked my way up in 10% increments and now know my mash tun will "handle it".

Good luck.

[dave-o]

Oh and you did ask for recipes so for what it's worth:

Bog Standard German Wiezen
50% Pils
50% wheat malt
15-20IBU from something like tett/haller/spalt

Belgian Wit (e.g. Hoegaarden)
50% Pils
50% Unmalted Wheat
10-15IBU from Saaz etc.
15g crushed coriander seeds
3 whole oranges

My Latest Uber Dunkelweizen
50% Wheat Malt
29% Pils
20% Munich
1% Carafa III
20IBU from Spalt

[WishboneBrewery]

that will be my recipe then At a guess... minus the Melanoidin malt http://jimsbeerkit.co.uk/forum/viewtopi ... 24&t=43773

Mine is in the fermenter, the yeast likes a rouse.